Gluten-Free Cake-Mix Cookies

original recipe source

Gluten-Free Cake-Mix Cookies

makes approximately 2 1/2 dozen cookies

My crafty friend, Desiree, shared this wonderful recipe on her blog, Your Crafty Friend. The ingredients include 1 box of cake mix, 2 eggs, 1/2 cup of vegetable oil, and a small amount of sugar. Using just those four ingredients you can make up to three dozen cookies! I decided to be brave and tried the recipe using a gluten-free cake mix. It was a rousing success!

Ready to try it yourself? Make sure you follow the directions below, not the directions on the cake-mix box!

Start by collecting your ingredients:

1. 1 box of gluten-free cake mix (I used Betty Crocker Devil's Food Cake Mix, Gluten-Free)
2. 2 eggs
3. 1/2 cup vegetable oil
4. sugar to roll the cookies in (Desiree@YourCraftyFriend suggests about 1/4 cup)

(pint-size sous chef optional)

Next, combine the cake mix, eggs, and oil in a large mixing bowl. Stir thoroughly until all ingredients are combined. At this point, start preheating your oven to 350 degrees.

(make sure your sous chef doesn't get distracted)

At this point, my dough resembled very dark, gritty, wet soil.

For the next step, you will need a small bowl of sugar and one or two greased cookie sheets. Now, roll the dough into one-inch balls. For the gluten-free mix, you will probably need to "pat" it into shape more than roll it. Also, if the dough seems hard to work with, you may want to chill it in the refrigerator for a few minutes. Roll each ball in sugar and place it on a greased cookie sheet. Space the cookies about two inches apart.

Finally, bake the cookies at 350 degrees for 8-10 minutes or until the center is firm. As Desiree explains on her blog, the cookies will probably look a little puffy when they first come out, but they will settle as they cool.

Ding! The sound of success!

Make sure you let the cookies cool completely before you gobble them up. Gluten-free baked-goods tend to be crumbly, so letting them cool first can make a big difference.

(waiting is the hardest part) 

At last--time to dig in and enjoy!

This kitchen (mis)adventure was a definite success!

Feeling adventurous? Try the recipe and let me know how it goes.

Ready to experiment? Desiree recommends different combinations, such as rolling the cookies in chopped-up Andes mints instead of sugar. What creative combinations can you come up with? Share your ideas here or on Desiree's original recipe post.

P.S.

I am linking to Gluten-Free Fridays hosted by Vegetarian Mama. Pop on over and check it out!